Oriental Lomi Recipe

Ingredients

• 425 g (15 oz)fresh round miki noodles
• 1 mediumcarrot, chopped
• 240 ml (1 cup)chopped Savoy cabbage
• 2 piecesChinese sausage, sliced diagonally
• 227 g (1/2 lb)pork, thinly sliced
• 120 ml (1/2 cup)chopped scallions
• 1 mediumonion, minced
• 3 clovesgarlic, crushed
• 720 ml (3 cups)chicken broth
• 480 ml (2 cups)water
• 3 tablespoons (about 24 g) flour, diluted in 120 ml (1/2 cup) waterall-purpose flour and water
• 45 ml (3 tablespoons)cooking oil
• 1egg
• to tastesalt and pepper

Instructions

1. 1

   Heat the oil

   Heat the cooking oil in a pot.

2. 2

   Cook the aromatics

   When the oil is hot, sauté the onion and garlic, taking care not to burn the garlic.

3. 3

   Brown the pork

   Once the onion has softened, add the pork and cook until it turns light brown.

4. 4

   Add the sausage

   Add the Chinese sausage and cook for 1 minute.

5. 5

   Simmer the broth

   Pour in the chicken broth and water and bring to the boil. Cover the pot and simmer for 30 minutes.

6. 6

   Cook the noodles

   Add the miki noodles and cook for 15 to 18 minutes.

7. 7

   Add the carrot

   Stir in the carrot and cook for 5 minutes.

8. 8

   Add the greens

   Add the Savoy cabbage and scallions, stir, and cook for 3 minutes.

9. 9

   Thicken the soup

   Stir in the flour mixture and keep stirring as the broth cooks, until it thickens slightly.

10. 10

    Stir in the egg

    Add the egg and stir quickly so it blends into the other ingredients.

11. 11

    Season to taste

    Add salt and pepper to taste.

12. 12

    Serve the lomi

    Transfer the lomi to a serving dish and serve.

13. 13

    Share and enjoy

    Share and enjoy.

What is Oriental lomi?

Lomi is a Filipino noodle soup, commonly associated with Batangas, made with thick noodles and a rich, hearty broth. Its name is often linked to the Chinese term for a cooking style involving hand-pulled noodles.

This version combines pork and Chinese sausage with vegetables, then thickens the broth with flour and finishes it with egg. The result is a substantial soup with a soft, cohesive texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 20g protein, 39g carbs, 17g fat.

The noodles and flour provide most of the carbohydrates, while the pork, Chinese sausage and egg contribute protein and fat; the cooking oil adds further fat. Pair a bowl with a fresh vegetable side, or add extra vegetables to the soup for a more balanced plate.

The noodles and broth

Fresh miki: these round wheat noodles are the main source of starch and give lomi its characteristic heft. They cook directly in the broth, so check their texture near the end of the stated cooking time.

Broth and water: chicken broth provides savoury depth, while water keeps the soup from becoming too concentrated as the noodles cook.

Build flavour in the pot

Onion and garlic: cook them gently until the onion softens, watching the garlic closely so it does not scorch and turn bitter.

Pork and sausage: browning the pork first gives the base more flavour, while the Chinese sausage contributes a sweet, savoury note as it simmers.

Get the thickness right

Flour mixture: stir the diluted flour into the pot and keep stirring as the soup thickens. Adding it after the noodles and vegetables helps you judge the final consistency.

Egg: add it near the end and stir promptly to distribute it through the hot soup. The egg should blend in rather than sit in a large clump.

Keep the vegetables tender

Carrot: it goes in after the noodles have had their head start, then cooks for 5 minutes. Cut it into similarly sized pieces so it softens evenly.

Cabbage and scallions: their brief 3-minute cook keeps them from disappearing into the thick soup. Stir them through so they heat evenly.

Timing and doneness

The pork simmers for 30 minutes before the noodles go in, followed by the listed noodle and vegetable cooking times. Total time is 90 minutes, including preparation.

Check the noodles for tenderness before thickening the broth. If they are not yet soft, continue cooking them in the broth and check again.

Serving suggestions

Serve the lomi hot while the broth is thick and the noodles are tender. Because it contains noodles, pork, sausage and vegetables, it can stand on its own as a meal.

For a fresher contrast, serve with a simple side of sliced vegetables or fruit. Offer extra pepper at the table if you like a sharper finish.

Recipe notes & tips

• Slice the pork thinly so it cooks evenly during the simmer.
• Keep the garlic moving in the pot and lower the heat if it begins to brown too quickly.
• Stir the flour mixture again just before adding it, as flour can settle in the water.
• Check the noodles for tenderness before adding the flour mixture.
• Taste the broth before adding salt, as the sausage and chicken broth may already be savoury.

Variations

• Add mushrooms: slice them and add them with the carrot for another savoury element.
• Use another cabbage: replace Savoy cabbage with a similar amount of another tender cabbage.
• Change the meat: use thinly sliced chicken in place of pork, keeping an eye on doneness.
• Adjust the thickness: use less flour mixture for a looser soup, adding it gradually.
• Add heat: serve with sliced chilli or a little chilli sauce at the table.

Common mistakes to avoid

• Burning the garlic: sauté it with the onion over moderate heat and stir often.
• Adding flour too quickly: stir the diluted flour in gradually while mixing the soup.
• Overcooking the greens: add the cabbage and scallions only for their stated 3 minutes.
• Skipping the noodle check: taste a noodle before thickening, since brands and thicknesses vary.
• Salting too early: season at the end so you can account for the saltiness of the broth and sausage.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan, stirring; add a splash of water or broth if the noodles have absorbed too much liquid.

Frequently asked questions